Place soaked paper towels in skillet. Arrange eggs on top. Cover with Redi-Temp™ valve open. Cook at medium high heat until valve whistles. Reduce heat to low. Close valve and cook another 12 minutes.
Transfer eggs to ice bath and let cool for a few minutes. Peel and chop eggs. Reserve. In the 3-qt bowl, combine all ingredients for salad. Add eggs and mix well.
Toast bread. Assemble sandwich with spinach, egg salad and chives.
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